Submitted by Elanor R. Zwald
Prep Time: 25 minutes
Cut veal into fine slivers approximately 1" in size. Heat butter and oil and saute onion lightly. Add meat and saute over as hot a fire as possible until veal loses color. Dust meat with flour and mix well before adding wine, hot boullion and seasoning. Let come to a quick boil. Add mushrooms and cream. Just before serving sprinkle chopped hazelnuts on top. Serve with mashed potatoes, noodles or rice. Note: Roundsteak which has been tenderized when purchased may be substitued for veal.